How To Cook Bulgur

Yesterday, after seeing my meal of the day, a reader asked how to make bulgur pilaf. So, here’s more than you ever wanted to know about bulgur: Just like hulled barley, bulgur is another one of those perfect grains. High in fiber and protein, and low in fat and calories, it has more than twice the fiber of even brown rice.

But most importantly, bulgur tastes super-yummy.Tossed with dried fruit and non-dairy milk (or apple juice) for a nutritious breakfast, mixed with spices for a filling side dish, eaten as Middle Eastern tabouli, or used as a stand-in for rice in a fried rice dish (such as in my Bug-a-Boo Bulgur recipe),… no matter what your taste buds crave, you can’t go wrong with this versatile grain.

But many people shy away from bulgur because they don’t know how to cook the grain. I used to think that making bulgur was difficult, as I thought it involved pre-soaking the grains and then boiling for a long time, constantly watching to ensure that the contents of the pot didn’t bubble over. Well guess what: You do not need to mess with any of these steps to get perfectly-cooked bulgur!

How to: Perfect Bulgur Pilaf:

Measure 1 serving of bulgur (40ish grams) into a big pyrex-type dish. (I like light bulgur, as opposed to dark.)

Add some salt. (I use 1/4 tsp)

Add about a cup of water

Cook in the microwave for 4 minutes, then leave to sit in the microwave for 15 more minutes.

Either drain off any excess water or don’t drain, but cook for another 2 minutes and let sit for another hour, then put in the fridge (I use the second choice).

Oh yes, bulgur is amazing! We generally enjoy ours under curry or in a fruit-and-veggie type pilaf. Raisins, carrot, red papper, and apples with cinnamon and ginger is my favourite. Sometimes I even bring dry bulgur to work, add boiling water, let it set, add some mix-ins, and eat it for lunch. Instant GOOD food. As you said, you can do anything with bulgur. (I haven’t tried the pudding version yet… must get on that…)

I like to stir-fry bulgur with garlic, chopped almonds, tofu, and veggies, then I add a little soy sauce or Liquid Aminos. I love bulgur because it cooks really fast, so it’s my favorite “convenience” grain. This stir-fry takes about twenty minutes, start to finish.

i like bulgur as breakfast, with raisins and nuts and apples in it. and honey, though i have switched over to agave nectar now. i haven’t made breakfast bulgur in forever, your post has me headed to the grocery store!